Ginger Beer Cheesecake, Koeksister Bites, Malva Crumble, Naartjie, Lemon Verbena

Yields 10 Portions

Enjoy with the Creation Estate Chardonnay

Koeksister Syrup:

3 cups sugar

2 cups water

5 thick slices of fresh peeled ginger

2 lemons, zested

1 lemon, juiced

Bring all the ingredients the boil and simmer for 10 minutes.

Cool overnight.

Brioche Dough:

1 kg flour

5 egg yolks

300 g butter – room temperature

450 ml milk – heated slightly

20 g yeast

50 g sugar

Mix ingredients to make dough and prove till double in size.

Roll out to 1 cm thick. Cut into small squares.

Deep fry at 180° C till dark brown and floating.

Submerge in the ice-cold sauce in batches for 3 minutes and strain.

Malva Crumble:

Sauce:

1 cup cream

1 tbls apricot jam

1 tbls butter

Bring all the above ingredients to the boil. Take off the heat and set aside.

1 tsp butter

1 cup sugar

2 eggs

1 tsp apricot jam

1 tsp baking soda

1/2 cup milk

1/4 cup brown vinegar

1 cup gluten-free flour

1/4 tsp salt

Cream the butter and sugar till light in colour.

Add the eggs one by one till well combined.

Add the apricot jam, baking soda, milk and vinegar and mix till combined.

Sift the flour and salt and fold into the mix.

Pour into a greased baking tray and bake 30 – 40 min in a preheated oven at 175° C.

Take out and pour the sauce over the malva and set aside to cool down.

Cut into chunks and dry out in the oven overnight.

Once dry enough, crumble up and store in an airtight container in a cool dry place.

Cheesecake:

450 g cream cheese

2 tbsp icing sugar

¼ cup cream

500 ml ginger beer

1 tsp vanilla paste

Pour the ginger beer and vanilla paste into a pot and reduce by half.

In a mixer, blend the cream cheese, icing sugar, cream and ¼ cup of reduced ginger beer till well combined.

Pour into an airtight container and store in the fridge.

Naartjie:

2 naartjies

Segment the naartjies and cut each segment into three.

Garnish:

Lemon verbena leaves